Liha töötlemine
2001). Also, a checklist designed to
processes, known as good hygiene practices evaluate pre-requirements should be included
(GHP) and good manufacturing practices in audits for their verification.
(GMP) programs, are critical for small meat- According to data from a checklist
and poultry-processing plants, and are designed to evaluate pre-requirements for
required to fulfil a HACCP plan for meat GHP and GMP presented in the Tradisausage
products. GHP and GMP return the process- project (2006), approximately 80% of the
ing environment to its original condition (dis- small meat-processing units (regarding
infection or sanitation programs); keep essentially traditional products) in Southern
building and equipment in efficient operation Europe (including France, Greece, Italy,
(maintenance program); control employees’ Spain, Portugal, and Slovakia) have the main
annaabi.ee 
